These orange and cardamom cookies are just the thing for autumn. You’ll love sharing them with loved ones.
Serves2020
Cook time15 mins15 minutes
Prep time20 mins20 minutes, + 30 mins chilling time
+ 30 mins chilling time
Ingredients
150g butter, softened
3/4 cup (165g) caster sugar
3 tsp finely grated orange rind
1 Coles Australian Free Range Egg
1 3/4 cups (260g) plain flour
1/2 tsp baking powder
1/2 tsp ground cardamom
2 tbs orange juice
1/2 cup (100g) pure icing sugar, sifted
Pure icing sugar, extra, to dust
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Line 2 large baking trays with baking paper. Use an electric mixer to beat the butter, sugar and orange rind in a large bowl until pale and creamy. Beat in the egg until well combined. Stir in the flour, baking powder, cardamom and orange juice until combined. Cover and place in the fridge for 30 mins to chill.
Step 2
Preheat oven to 180°C. Roll 1-tbs portions of dough into balls, then dip in icing sugar to coat. Place on the lined trays and flatten slightly. Bake, swapping the trays halfway through cooking, for 15 mins or until the cookies are light golden. Cool completely on the trays.
Step 3
Dust the cookies with extra icing sugar to serve.
Recipe tip
Swap me ground cardamom gives these biscuits a mild licorice flavour. If you prefer a sweeter taste, use ground cinnamon instead.
